Bright lights! The buzz of the crowd! The glitz and the glamour! It’s time for the new dessert premiere and the star of the show is here! Red Carpet Sheet Cake is dressed to the nines in scrumptious scarlet with a truly thick and creamy vanilla frosting. This red velvet cake is ready to please a crowd, from the tenderness of the cake to the beloved cocoa flavor to the little burst of vibrancy from the raspberries on top! Take a bite of Red Carpet Sheet Cake and prepare to be starstruck!
Ingredients
For the cake:
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 whole eggs
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons cocoa powder
- 1 1/2 ounces red food coloring, plus more to taste
- 1 cup shortening
- 1 3/4 cups granulated sugar
For the frosting:
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 2 cups raspberries
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Generously spray an 18×12-inch sheet cake pan with the cooking spray.
Step 3 –Sift the cake flour and salt together. Set it aside.
Step 4 –Stir together the buttermilk, 1 teaspoon of the vanilla, the baking soda, and the eggs in a separate bowl.
Step 5 –Add the vinegar into the wet ingredients mixture and stir the mixture. Set it aside.
Step 6 –In another small bowl, mix together the cocoa and the red food coloring. Set it aside.
Step 7 –Using a stand or hand mixer, cream together the shortening and 1 3/4 cups of the sugar until light and fluffy.
Step 8 –Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture until all the batter has been combined.
Step 9 –Add in the red cocoa mixture and beat until thoroughly combined.
Step 10 –Pour the batter into the greased cake pan, evening out the batter with a spatula.
Step 11 –Bake until a cake tester inserted into the center comes out clean, about 20 minutes.
Step 12 –Using a large cutting board, invert the cake, allowing it to turn out onto the cutting board.
Step 13 –Allow the cake to cool entirely prior to icing.
Step 14 –To make the icing, combine the all-purpose flour and the milk in a saucepan over medium heat, whisking constantly until the mixture has thickened.
Step 15 –Remove the milk mixture from heat and let it cool to room temperature.
Step 16 –Add in the remaining vanilla once the milk mixture has cooled.
Step 17 –Using a stand mixer with a paddle attachment, cream the butter and the remaining sugar until light and fluffy.
Step 18 –Add the cooled milk mixture to the butter mixture and beat everything thoroughly. The mixture may appear separated, so you have to keep beating until it’s fully combined.
Step 19 –The finished frosting should be light and fluffy, resembling whipped cream.
Step 20 –Ice the cake and top with the raspberries.
Step 21 –Serve!